Time to fire up grill

Precautions needed for food safety

It's official: summer is here! School is out, the swimming pools have opened and most folks have fired up their barbeque grills.

Memorial Day weekend has long been considered the "official" opening of summer and prompts many a cookout around the country. According to the Barbeque Industry Association, three out of four U.S. families own a barbeque grill. Regardless of the season or the weather, Americans are cooking over the coals approximately 2.9 billion times a year.

But the real question is this: Are there any unwanted guests, such as food-borne bacteria, attending all those parties? While it's true that bacteria are naturally found in meat products, the good news is that most of those bacteria are heat-sensitive and will be killed by thorough cooking.

With some thoughtful preparation, you can make sure that your cookout will be safe from start to finish. Consider these food safety tips for your next grilling get-together:

¢ Completely thaw meat and poultry in the refrigerator or in the microwave just prior to cooking. Plan for 24 hours of refrigerator thaw time for every 5 pounds of meat. Never defrost on the counter, as bacteria will begin to grow on the outer surfaces of meat as the temperature rises.

¢ Marinate meat and poultry in the refrigerator. If you plan to use some of your marinade for serving after cooking, be sure to reserve some before you add the meat. Never serve marinades that have held raw meats as a condiment. To use marinades as a basting sauce, bring to a boil before basting.

¢ Don't use the same platter or tray to hold cooked and raw foods without thoroughly washing it between uses.